Description
A light and elegant French spring soup filled with fresh seasonal vegetables, tender greens, and aromatic herbs, creating a clean and comforting dish perfect for warmer days.
Ingredients
- 2 tablespoons olive oil
- 1 leek, thinly sliced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup green peas
- 1 bunch asparagus, cut into pieces
- 5 cups vegetable broth
- 2 cups fresh spinach or lettuce
- 2 tablespoons fresh herbs (parsley, chives, or tarragon)
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced leek and garlic, sauté until soft and fragrant.
- Add diced carrots and potatoes, cooking for a few minutes to build flavor.
- Pour in vegetable broth and bring to a gentle boil.
- Reduce heat and simmer until vegetables are tender, about 15–20 minutes.
- Add green peas and asparagus, cooking briefly to keep them vibrant.
- Stir in spinach or lettuce and allow to wilt.
- Season with salt, black pepper, and fresh herbs.
- Serve warm and enjoy.
Notes
- Use seasonal vegetables for the freshest flavor.
- Add cooked chicken or white beans for extra protein.
- Stir in a splash of cream for a richer texture.
- Avoid overcooking to keep vegetables bright and fresh.
- Add extra broth when reheating if needed.
- Flavors deepen if made a day ahead.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
